Bone Broth Broccoli Cheddar Soup

Ingredients

• 1 cup low-fat cottage cheese
• 3 tablespoons salted butter
• 1 small yellow onion, diced
• ½ cup celery, chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• ½ teaspoon smoked paprika
• 4 cups bone broth (chicken or turkey)
• 4 cups broccoli florets, chopped into bite-sized pieces
• 1 cup carrots, shredded
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 1½ teaspoons kosher salt, or more to taste
• ⅛ teaspoon ground nutmeg (optional)
• Freshly ground black pepper, to taste
• Crusty or sourdough bread, for serving

Instructions

1. Blend the Cottage Cheese Add the cottage cheese to a blender and process on high speed for 30-60 seconds until completely smooth with no lumps or curds remaining. The mixture should look like thick cream. Transfer to a bowl and place in the refrigerator until ready to use. This step is crucial for creating that creamy texture without any cottage cheese chunks in the final soup!
2. Build the Soup Base Melt the butter in a large pot or Dutch oven (at least 5-quart capacity) over medium heat until foaming, about 1 minute. Add the diced onion and chopped celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened, translucent, and starting to turn golden around the edges. Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant and slightly golden. Watch carefully so the garlic doesn't burn!
3. Create the Roux Add the flour and smoked paprika to the softened vegetables. Cook, stirring constantly with a wooden spoon or spatula, for 1-2 minutes until all the vegetables are evenly coated with flour and the mixture smells slightly toasty. This cooks out the raw flour taste and creates a base for thickening the soup.
4. Add Broth and Vegetables Slowly pour in the bone broth, whisking constantly to break up any lumps of flour and create a smooth base. Keep whisking until the mixture is completely smooth with no flour clumps. Add the chopped broccoli florets and shredded carrots. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, for 8-10 minutes until the broccoli and carrots are tender when pierced with a fork but still have a slight bite. Don't overcook or the broccoli will get mushy!
5. Add Milk and Cottage Cheese Reduce the heat to low. Stir in the whole milk and cook, stirring occasionally, for 2-3 minutes until warmed through. Don't let it boil or the milk might curdle. Add the blended cottage cheese, stirring constantly to fully incorporate it into the soup. The soup should become noticeably creamier and thicker.
6. Melt in the Cheddar Add the shredded sharp cheddar cheese to the soup. Cook, stirring constantly, for about 2 minutes until the cheese is completely melted and the soup is smooth. The cheese should melt into silky ribbons throughout the soup. Add the salt, nutmeg (if using), and black pepper to taste. Stir to combine. Remove from heat.
7. Partially Blend for Texture Transfer 1 cup of the soup to a blender. Remove the blender vent cap lid to allow steam to escape (hot liquids expand and can explode if sealed!), and place a clean kitchen towel over the opening. Process on low speed until smooth, about 30 seconds. Pour the blended soup back into the pot and stir to combine. This creates a partially smooth, partially chunky texture that's more interesting than fully smooth soup. Alternatively, use an immersion blender directly in the pot and pulse it a few times to blend some (but not all) of the soup.
8. Serve Hot Ladle the hot soup into bowls and serve immediately with crusty or sourdough bread on the side for dipping. The